Ankit Srivastava
Kolkata
Summary
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
25
25
years of professional experience
Work History
Sous Chef
Mansard, A Radisson Collection Hotel
2023.04 - Current
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
Business Devloper
The Curry Room
2020.02 - 2023.03
- Increased client base by identifying new business opportunities and implementing strategic sales approaches.
- Negotiated and closed long-term agreements with new clients in assigned territory.
- Aligned product offerings with client needs by working closely with product development teams to enhance features and functionalities.
- Created reports and presentations detailing business development activities.
Head Chef
Paul Gabon
2019.02 - 2020.01
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
PAUL Riyadh
2015.08 - 2018.12
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Senior Chef De Parite
The Pride Hotel
2012.02 - 2015.07
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Head Chef
The Siver Screen
2011.04 - 2012.02
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Demi Chef De Partie
Hotel Le Meridien
2007.01 - 2011.03
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Vocational Trainee
Avlon Resorts
2005.04 - 2005.05
Vocational Trainee
Taj Residency
2005.02 - 2005.03
Kitchen supervisor
Anandi Water Park & Resort Pvt. Ltd.
2000.01 - 2003.01
Education
Diploma - Hotel Management
Society of Advanced Management Studies
Graduation - Arts
St. Andrew's College Gorakhpur (D.D.U. University)
Intermediate - Arts
M.G Inter College Gorakhpur (U.P. Board)
High school - Arts
M.P. Inter College Gorakhpur (U.P. Board)
Skills
- Attention to Detail
- Schedule management
- Quality Assurance
- Staff training
- Budget Management
- Stock control and ordering
- French cooking methods
Personal Information
Custom
Cooking, music & interacting with people.
References
References available upon request.
Timeline
Sous Chef
Mansard, A Radisson Collection Hotel
2023.04 - Current
Business Devloper
The Curry Room
2020.02 - 2023.03
Head Chef
Paul Gabon
2019.02 - 2020.01
Sous Chef
PAUL Riyadh
2015.08 - 2018.12
Senior Chef De Parite
The Pride Hotel
2012.02 - 2015.07
Head Chef
The Siver Screen
2011.04 - 2012.02
Demi Chef De Partie
Hotel Le Meridien
2007.01 - 2011.03
Vocational Trainee
Avlon Resorts
2005.04 - 2005.05
Vocational Trainee
Taj Residency
2005.02 - 2005.03
Kitchen supervisor
Anandi Water Park & Resort Pvt. Ltd.
2000.01 - 2003.01
Diploma - Hotel Management
Society of Advanced Management Studies
Graduation - Arts
St. Andrew's College Gorakhpur (D.D.U. University)
Intermediate - Arts
M.G Inter College Gorakhpur (U.P. Board)
High school - Arts
M.P. Inter College Gorakhpur (U.P. Board)